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How to store your eggs

Normal looking eggs can contain a common bacterium called Salmonella enteritidis. If eggs are eaten raw or undercooked, it can cause abdominal cramps, diarrhea, fever, and vomiting within 12-72 hours. Most people recover without any need for treatment. However, people at risk, including children, elderly and anyone with a week immune system may become seriously ill. People who are not at risk, who eat soft-boiled eggs or foods containing lightly cooked eggs, should not experience any health problems. However, cooking eggs thoroughly is the safest option if you are concerned about food poisoning.

Check your eggs are whole and contain no cracks or leaked egg

Store your eggs in a cool, dry place such as in the fridge

Store eggs away from other foods. For example, in a separate tray in your fridge

Cooking your eggs until the white and yolk are solid kills the salmonella bacteria

Eat dishes containing eggs as soon as possible after you’ve prepared them. If you’re not planning to eat them straight away, cool them quickly and then keep them in the fridge for up to two days

Hard-boiled egg should be stored in the fridge for no more than 2-3 days

Wash your hands and kitchen surfaces before and after handling raw eggs